Moongphali Til Wale Aloo Sabzi Recipe | Sesame and Roasted Peanut Potato Stir Fry | Peanut Aloo Sabzi
Try my Moongphali Til Wale Aloo Sabzi – a crunchy, nutty potato stir-fry with roasted peanuts and sesame seeds. It's quick, flavorful, and perfect with chapati or rice. A family favorite you'll love!
Moongphali Til Wale Aloo Sabzi is a flavorful and crunchy potato stir-fry recipe packed with the goodness of roasted peanuts and sesame seeds. This Peanut Aloo Sabzi is a perfect blend of soft, tender potatoes coated with nutty sesame seeds and crunchy peanuts, giving it a delightful texture and taste.
Seasoned with aromatic spices like sesame seeds and curry leaves, this quick and easy stir-fry adds an interesting twist to your everyday meals. The dish is vegan, gluten-free, and perfect for lunch or dinner, served with phulkas or steamed rice. Its simplicity and wholesome flavors make it an ideal option for festive occasions or special family meals.
Packed with protein and healthy fats from peanuts and sesame seeds, this dish is not only delicious but also nutritious. It's an excellent option for those who are looking to include more plant-based proteins in their diet. Add a dash of lemon juice for a refreshing tang, and garnish with fresh coriander for an extra layer of flavor.
Serve this Moongphali Tilwale Aloo Sabzi Recipe, with Dal Banjara Recipe (Langar Wali Dal) and Pudina Tawa Paratha Recipe (Mint Leaf Skillet Flat Bread) for a weekday meal.
Take a look at some more Aloo recipes which you can cook for your everyday meal:
10 M
10 M
20 M
4 Servings
Ingredients
- 1-1/2 tablespoons Oil
- 1 tablespoon Sesame seeds (Til seeds)
- 1 teaspoon Cumin seeds (Jeera)
- 1 inch Cinnamon Stick (Dalchini)
- 3 Potatoes (Aloo)
- 3 Green Chillies , slit
- 1 teaspoon Coriander (Dhania) Powder
- 1/4 teaspoon Red Chilli powder
- 1/2 teaspoon Amchur (Dry Mango Powder)
- 2 tablespoons Roasted Peanuts (Moongphali) , crushed
- 1 sprig Curry leaves , roughly torn
- Salt , to taste
- 6 sprig Coriander (Dhania) Leaves , finely chopped
How to make Moongphali Til Wale Aloo Sabzi Recipe | Sesame and Roasted Peanut Potato Stir Fry | Peanut Aloo Sabzi
To begin making the Masaledar Moongphali Tilwale Aloo Sabzi Recipe, wash the potatoes, half them. and pressure cook them for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.
Once the pressure has released, and the potatoes have cooled down, peel the skin of the potatoes, dice them and keep aside.
In a pan, heat oil on medium heat, add the cumin seeds, cinnamon stick, sesame seeds green chillies. Allow the seeds roast and to change colour and the green chillies soften and lighted roasted as well.
Stir in the turmeric powder, red chilli powder, coriander powder, amchur powder and curry leaves.
Stir in the boiled diced potatoes and sprinkle the salt and toss Moongphali Tilwale Aloo Sabzi together.
Once the Moongphali Tilwale Aloo Sabzi get a nice crispy skin, stir in roasted and crushed peanuts. Check the salt and spices to taste at this stage and adjust accordingly.
Turn the heat to allow and allow the Moongphali Tilwale Aloo Sabzi to get lightly browned and get a crispy outer texture.
Once done, turn off the heat and transfer the Moongphali Tilwale Aloo Sabzi to a serving bowl, stir in the coriander leaves and serve hot.
Serve this Masaledar Moongphali Tilwale Aloo Sabzi, with Dal Banjara Recipe (Langar Wali Dal) and Pudina Tawa Paratha Recipe (Mint Leaf Skillet Flat Bread) for a weekday meal.
